Optimization of process variables for the encapsulation of anthocyanin-rich extract from black rice bran via response surface methodology [manuscript]

Simple item page
dc.contributor.authorEugenio, Paul Jhon Gamboa
dc.date.accessioned2026-05-21T00:47:25Z
dc.date.available2026-05-21T00:47:25Z
dc.date.issued2017
dc.description.abstractBackground: Diverse functionality of anthocyanin in food and pharmaceutical applications are held limited due to the loss of its biological activity when exposed to external factors i.e., ligth, heat, pH change. Encapsulation technology can improve the bioavailability of this bioactive compound. However, further optimization is needed to formulate a cost-effective process for the encapsulation. In this study, encapsulation of anthocyanin-rich extract from black rice bran was optimized via response surface methodology employing two-level full factorial and Box-Behnken design. Methods: The anthocyanin-rich extract was encapsulated through pre-gelation and polyelectrolyte complex formation processes. Screening of factors (chitosan concentration, pH, strring speed) was held using two-level full factorial design. Box -Behnken design was employed to determine the optimum conditions for the encapsulation process with the following process variables: chitosan concentration, pH, and CaCl2 concentration. The resulting capsules were subjected to phytochemical analyses and characterized in terms of the chemical properties, surface morphology, and particle size. Results: The optimum conditions for the encapsulation of anthocyanin were 6:30 mg/mL chitosan, pH 5.5, and 36 mM CaCl2 with an encapsulation efficiency of 51.40%. The developed anthocyanin-loaded nanocapsule had high TPC (3.87±0.33 mg GAE/g) and strong antioxidant activity (5.69±0.06 mg TE/g). It had smooth surface area, round particles clumping together with average particle size diameter of 118.83 nm. FTIR analysis confirmed the incorporation of anthocyanin in the nanocapsules. Conclusion: The encapsulation of anthocyanin-rich extract from black rice bran was optimized via RSM.
dc.identifier.urihttp://granarium.clsu.edu.ph/handle/123456789/1348
dc.language.isoen_US
dc.relation.supervisorJoel R. Salazar, Ph.D.
dc.titleOptimization of process variables for the encapsulation of anthocyanin-rich extract from black rice bran via response surface methodology [manuscript]
dc.typeThesis
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
EUGENIO,P,J,G.pdf
Size:
7.01 MB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
EUGENIO,P,J,G.pdf
Size:
7.01 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
3.12 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
UNDERGRADUATE